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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This make-ahead recipe was given to me by an aunt many years ago, writes Joyce Key. Her recipe called for lemon gelatin, but we like this dessert with more of a bite to it, so we use lime instead. The light fluffy squares are especially great in summer, assures the Snellville, Georgia cook. Ingredients:
1-1/2 cups crushed graham crackers (about 24 squares) |
1/3 cup sugar |
1/2 cup butter, melted |
filling: |
1 package (3 ounces) lime gelatin |
1 cup boiling water |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1 cup sugar |
1 teaspoon vanilla extract |
1 carton (16 ounces) frozen whipped topping, thawed |
Directions:
1. Combine the first three ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an ungreased 13-in. x 9-in. dish; set aside. In a small bowl, dissolve gelatin in boiling water; cool.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set. Yield: 12-15 servings.
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